Smoky Corn Red Pepper Relish

This relish is a great complement to Molasses-and-Chile-Glazed Pork Medallions.

1 red bell pepper
3 ears corn, shucked and silks removed
¼ cup fresh basil, coarsely chopped
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 tsp. garlic, finely chopped
sea salt
pepper, freshly cracked

Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5” above the grill grid; count how many seconds you can comfortably leave it there.

When you can hold your hand above the grill for 2-3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.

Place bell pepper on grill and grill on all sides until skin is black and blistered, 8-12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.

Place corn on grill and cook on all sides until tender and beginning to brown, 3-4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1½ cups kernels.

Transfer corn to a medium bowl and set aside.

When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.

Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.

Makes 4 servings.